Tripe is a type of edible lining from the stomachs of various animals. Some traditional examples include cattle, sheep, pigs, and deer. Tripe is usually found in the stomach of ruminants. Tripe is made from the stomach of a cow. It consists of two parts: the "tan" and the "reticulum". The tan is smooth, while the reticulum has ridges that help food pass through it. They are separated by a thin layer of fat that also helps protect them. When correctly prepared, tripe generally has a chewy but tender texture.a
Tripe most generally refers to the stomach of any mammal. The word "tripe" initially implied more specifically the stomach of a cow or pig. Tripe is made of the intestines of various farm animals, including pigs, cattle, and sheep. It may also include stomachs from young or small animals, such as deer.
Tripe is eaten in some cuisines around the world. It was viewed historically as inexpensive, low-quality food. Cooked tripe has become fashionable among the wider public due to an increase of interest in offal.
Tripe can be cooked and eaten by itself but is often used as a component of various recipes. It is generally boiled with vegetables or spices before being fried, grilled, or baked. Some tripe dishes include Spiced tripes à la mode de Caen, Coritos, and Haxelloes.
Tripe is a common ingredient in several international cuisines. It forms the basis of traditional dishes in many countries such as France, Italy, Mexico, Spain, and China. In these cultures it
Some types of tripe are named by their animal source, for example, beef tripe, sheep tripe, and honeycomb tripe. Other types have generic names – such as blanket tripe (from any ruminant) and book tripe (from a cow). Tripe is generally made from the muscle wall of an animal's stomach and eaten when cooked.
Tripe has come to be viewed as an undesirable ingredient in Western popular culture, and much effort is expended by Jewish and Muslim communities to avoid its consumption. This stems from the fact that certain animals such as cows and sheep do not actually have a second stomach, and thus their stomach linings are improperly termed "tripe".
Tripe is derived from the French "triper", which is itself of uncertain etymology. The modern form tripes à la mode de Caen (or simply tripes à la mode) was named in 1859 by Alexandre Dumas after the Norman town of Caen.
Tripe is traditionally used in several national dishes, including menudo (a type of Mexican soup), Italian American cuisine, French Canadian cuisine, Lancashire hotpot, Swiss "Fondue", and Acadian stew. - Tripe wiki.
Global tripe production
Global tripe production was worth an estimated $1.8 billion in 2018, with China accounting for the vast majority of output. According to the United Nations' Food and Agriculture Organization (FAO), global tripe production totaled around 1.5 million metric tons in 2018, with China accounting for approximately 1.2 million metric tons. The vast majority of tripe produced in China is used for human consumption, with a small amount being used for animal feed.
In terms of global tripe trade, the FAO estimates that around $300 million worth of tripe was traded in 2018. The vast majority of this trade consisted of imports, with countries such as the United States, Japan, and South Korea being the largest importers of tripe. China is by far the largest exporter of tripe, with the FAO estimating that Chinese exports totaled around $270 million in 2018.
According to the Food and Agriculture Organization of the United Nations, tripe is the third most consumed type of offal in the world, after liver and kidney. It is estimated that over 4 million tonnes of tripe are produced globally each year. The majority of global tripe production comes from China, followed by Brazil and Mexico.